Dalia's Kitchen: cheese

It's been a really busy week, not just work wise, but also socially there are loads of things going on lately.. Parties, events, launches, and loads of gatherings which have gotten me out of my kitchen, and back into the social scene after having a baby. I spent the day at a friend's BBQ on the Palm, and she had asked me to bring my famous layered dip.. It's always a hit when I make it for gatherings because it's absolutely delicious and fun! But I must share where I have this fabulous recipe idea from, and that would be my soul mate, flat mate, and partner in life Alex!

We used lived together in New York for almost seven years, and every time we had one of our crazy parties or big dinners, I would do the cooking and Alex would prepare this phenomenal dip for starters..

A few months ago, I remembered the fun times in New York, and this particular dish! And since then it has become a regular in D's Kitchen! I made up my own concoction, which is similar to Alexi's, but still a little different.. Need to have a chat with her about that actually.. Love my dip, but hers is so yummy too, so will make sure to get that recipe off her ;)

Easy. Prep & Cook Time: 20 minutes

This makes a HUGE portion, so please adjust according to the people you're expecting.

2 cups mature cheddar cheese, finely grated
3 cans refried beans
1 pack taco seasoning
1 cup salsa (mild or spicy)
1 cup sour cream
6 avocados, peeled and cut into chunks
2 tomatoes, de-seeded, chopped
juice of 1 lemon or lime
2 shallots, finely chopped
1 - 2 garlic cloves, crushed
salt, pepper to taste
1/2 cup parsley or coriander, finely chopped
1 small red chilli finely chopped (optional) or jalapeno pepper
1 big bag of Toastidos

First make a quick guacamole for this recipe. You could just use store bought, But I just make my own as it's so simple to make. Mash the avocados with lemon juice, add the finely chopped shallots, garlic, tomatoes, a little parsley and chili or jalapeno. In another bowl, mix the taco seasoning with the refried beans and set aside.

Now in a large bowl, or Pyrex, layer the dip by starting with half the refried beans, then the guacamole, the cheese, the salsa, the sour cream, the cheese again, guacamole, refried beans, sour cream, salsa and parsley on top. It's not really in any order, so by all means, assemble as your taste buds see fit.

Perfect for any occasion such as a BBQ, big lunch or any gathering with a bunch of hungry people! Enjoy ;)

“Quiche aux Epinards” or The Spinach Tart

Image by Isidora Bojovic for ITP Publishing

What a beautiful time of year in Dubai, I hope you all enjoyed time with your loved ones for Eid :) I couldn't be any happier at the moment, hamdellah, my family is in town and we're just spending time at home together. The fact that we all live in different corners of the world, makes it even more enjoyable when we all get together.

My baby bro (not a baby at all anymore but he's younger than me so no matter how old he is - he is still my little one ;) is big on breakie, so I made blueberry muffins this morning (recipe is on the blog) and since I'm doing a big feast for dinner, I'm just going to make the Spinach Tart with a nice green salad for lunch today. I love spinach, I love tarts, and I absolutely love this recipe!

Makes 1 Quiche

Prep & Cook time: 2 hours (including refrigeration of pastry for 1 hour)

For the pastry:

1 ½ cups flour
½ cup softened butter
1 egg yolk
1 tsp salt
2 tbsp cold water

For the filling:

2 cups frozen spinach, thawed
1 large onion, chopped
3 eggs
1 cup crème fraiche
1 ½ cups Emental cheese, grated
3 tbsp Parmesan
¼ tsp nutmeg
salt & cracked pepper to taste

In a food processor add all pastry ingredients and blend until the dough resembles breadcrumbs. Place it on a work surface and combine all well without over-kneading. Roll out the dough (using a little more flour if it is too sticky) and place it in a tart base. Refrigerate for at least 1 hour. Preheat the oven to 200C, and prebake for 10 – 15.

In the mean time make the filling. Sauté the onions in a little olive oil on medium heat until translucent, add the spinach and seasoning, and set aside to cool before pureeing with a hand blender.

In a bowl, whisk the eggs, crème fraiche, cheeses, nutmeg and add to the pureed spinach. Mix well, season with salt and pepper and pour the spinach mixture into the prebaked tart shell. Bake for 30 minutes at 180C and serve cooled with a side salad. Bon Appétit!

(As featured in Harper's Bazaar Arabia October 2011)

Cheese and Onion Tart (Quiche Lorraine)

At the moment, I have loads of things going on from work to personal, and it doesn't seem to be stopping any time soon.. Don't get me wrong, I love being a busy bee but am also looking forward to slowing down a few gears so I can enjoy Phiras, my family and friends a little more.. The reason I'm mentioning this is because my brother, sister and best friend have gotten upset at me this past week for not being able to talk to them lately.. So here it is - an official apology, I am sorry, truly! :)

And having said that, I haven't been able to enjoy my little kitchen as much as I usually do either!! So yesterday before heading to a friend's birthday get together, I made a Quiche Lorraine.. Yummy!

Makes 1 Quiche

Easy. Prep & Cook Time: ~ 2 hours (with homemade tart base)

For the pastry:

1 1/2 cups flour (sifted)
1/2 cup of softened butter
1 egg yolk
1 tsp salt
2 tbsp of cold water
(egg yolk for brushing pastry)

For the filling:

3 red onions
1/2 cup grated cheddar cheese
1/2 cup grated Swiss cheese
200g bacon bits (lardons) OPTIONAL
1 cup light cooking cream
1 egg
1/2 tsp dried thyme
1/4 tsp nutmeg
1 tsp brown sugar
1/2 tsp salt
cracked pepper to taste

In a food processor add all the pastry ingredients and blend until the dough resembles breadcrumbs.. Place it on your work surface and combine all ingredients well without over-kneading.. Roll out the dough (using a little flour if it sticks) and place it in a tart base.. Refrigerate for at least 1 hour.. Preheat the oven to 200C.. Bake for 10 - 15 minutes until it turns slightly golden..

In the mean time make the filling.. If you are using bacon, sauté it in a dry pan until golden and crispy, then place on a paper towel to drain and set aside.. In the same pan, sauté the onions on medium heat, add the sugar, thyme, season with salt and pepper, and add a little nut oil if needed, stirring frequently until they nicely browned..

In a bowl, whisk the cream, egg, salt, pepper, and nutmeg.. Now assemble the tart, start by adding the bacon and onions to the base, add the grated cheese, then pour the cream and egg mixture over the top.. Reduce the heat to 200C and bake in the oven for 20 - 25 minutes until it puffed up a little and has some color.. Serve with a green salad.. Bon Appétit!

Mediterranean Baked Feta

French Onion Soup

Caramelized Red Plums & Ricotta Basil Cream

Baby Spinach & Goat's Cheese Salad with Rasberry Vinaigrette

World Cup Fever - Cool Sangria & Yummy Bresaola, Goat's Cheese and Poached Pear Tidbits

Portobello Mushroom, Feta & Cherry Tomato Quiche

Cream of Spinach & Gorgonzola Swirls

D's Decadent New York Cheesecake

I'm at my in-laws home in lucsious green Yarze, overlooking Beirut.. They love a baked New York Cheesecake so I decided to make one last night.. The thing about this type of cheesecake is that it needs to be refrigerated for a while, so that you get that yummy dense and creamy consistency.. Many people think that baking a cheesecake is a hassle, so I found a way to simplify it as much as possible by reducing some steps yet still making a lovely bake! I like my cheesecake not too sweet or lemony, it has to be a balanced, smooth, velvety and incredibly rich one.. I also like it quite thick so I'm doubling up on the filling quantities..

For the crust:

180g digestive cookies

60g butter

½ TBL sugar

For the filling:

1400g philly

350ml single cream

250cl sour cream/ crème fraiche

350g sugar

2 1/2 tsp lemon juice

Zest of 2 lemons

2 1/2 tsp vanilla extract

5 eggs

2 yolks

4 TBL of flour

Preheat your oven at 160C.

In a food processor, blend together the digestive cookies, butter and sugar.. Then use a 26cm round spring form and press cookie mixture on the bottom of the form (basically make a thin crust).. Place in the oven for about 10-15 minutes to brown the base, then remove it and set aside..

In a bowl, add the eggs, yolks, sugar, vanilla, lemon rind & juice and mix until you have a creamy consistency.. Use a hand whisk to not overbeat.. Add the cream and sour cream..

In another bowl, cream the Philly cheese until it's soft and add it to the other mixture combining well (NOT overbeating).. Then gently whisk in the flour..

Pour the filling in the spring form and place in the oven for 15-20minutes.. Then lower the heat to 110C and bake for another 50-60 minutes.. Basically you should have a little color & firmness around the edges, but still have a little wobble in the center..

Remove from the oven and let it cool.. Then refrigerate for at least 12hrs.. Voila! You're own, home baked NY Cheesecake :) Serve plain or with a fruit coulis.. Enjoy!

Choco n' Cheese Crumble

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